I must admit that beets aren't my favorite, and I'm trying not to let my kids catch on. I mean, they're sweet. They're such a bold, pretty color. Shouldn't kids be attracted to beets? Shouldn't I? But I keep persisting, thanks to our CSA, in trying to make delicious beet recipes. I doubt I'd go out and buy beets, but when they show up in our share, I figure I'm obliged to try to enjoy them.
This time I decided on Roasted Beets with Goat Cheese, borrowing quite heavily from this recipe. Not my favorite food picture ever, but my kids were pretty amused that I'd used the flowered dessert plates to make the beets look like a flower.
Here is the recipe with my changes:
2 bunches of small-ish beets (about 8-10 beets)
4 small eating onions from the CSA (about 1/3 cup minced) (you could substitute regular onion or shallots)
3 tablespoons minced fresh parsley
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
salt and pepper to taste
plenty of crumbled goat cheese (for those eating local in MA, I'm in love with Capri goat cheese from Westfield Farm)
Preheat oven to 400 degrees.
Remove any beet greens, leaving a small amount of stem. Wash the beets and place in a baking dish. Toss with some olive oil until lightly coated. Cover the baking dish with aluminum foil (or a lid) and bake about 45 minutes to an hour, until beets are easily pierced by a fork.
While the beets are roasting, mix together all the other ingredients besides the goat cheese. Set aside.
After beets have cooled slightly, cut off the top and bottom and use your fingers to remove the skin. Slice thinly into rounds.
Place the beets onto a serving dish and top with the vinaigrette and crumbled goat cheese.
These were the most delicious beets I've ever eaten. They got rave reviews from everyone who tried them, which unfortunately did not include our children, who are persisting in their vegetable ban.